Rum Nicky - when to prepare

I'm making a Cumberland Rum Nicky for an alternative Christmas pud. If you're not familiar, it's a tart with dried fruit/rum filling, lattice top. I've made the pastry, as I've made extra and using the extra for mince pies. My question is, when is the best time to prepare it? I don't want to do it on the day, but if I make it today, should I bake it and reheat it on the day, or should I assemble it today and bake it on the day? How long will it keep fresh once baked?

Personally I'd make the pastry today and put that in the fridge, then make and bake the Nicky tomorrow and keep in the fridge ready for the big day!It'll probably only last a day or two, at most, once you start on it

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Lesley xI'm not good, I'm not bad - I'm just me, and sometimes I have to apologise for that

Personally I'd make the pastry today and put that in the fridge, then make and bake the Nicky tomorrow and keep in the fridge ready for the big day!It'll probably only last a day or two, at most, once you start on it

Im in the get ahead by baking anything tomorrow that will successfully reheat... so yes, get it made tomorrow. Means you might enjoy it more too with less pressure to get the timing right on Monday

I had never heard of a Cumberland Rum Nicky so I looked for it on t'internet and found a recipe from Paul Hollywood - as a family who looove Christmas cake, Christmas pudding, mince pies and the like, I rather fancy making one this week for a family get-together.

Apart from one who didn't like dates and another who said less ginger next time, it was approved and disappeared in a flash.

The only other feeling in the family was that the rum butter was sweetness overkill so we had plain Greek yoghurt with it, which added a different dimension of hot/cold, and took the edge off the sweetness.

Definitely in there for the future though!

Hmmmm all that rum butter....... There was a suggestion of serving it with baked apples.

Hmmmm all that rum butter....... There was a suggestion of serving it with baked apples.

Its is just butter, sugar and rum isn't it? It would go with apple, but you could make a great crumble topping with it. Add some extra fruit to the apple filling like sliced banana or a small tin of drained pineapple, some nuts/coconut and spice to the topping and that would be lovely pud